Salmon Corn Cakes from A Taste of History

According to my web site statistics, some of you have been searching for the recipe for the Salmon Corn Cakes from A Taste of History. Apparently, there is only the video and the book, but no transcribed recipe on the Internet. I was curious so I watched the video, and I’m going to make these, and I thought it was a good idea to write everything down before I make them. I don’t have a picture yet, but when I do make them, there will be a picture, or maybe even a video!

One of the things I really liked about the recipe was that the salmon was fresh, poached in white wine. You could probably use canned salmon, but the flavor would be way off.

The other thing was the use of roasted corn. I saw that the chef roasted the corn with the husks on and did not let the kernels get roasted at all. I would let the kernels get a little roasted, just to add flavor.

The whole dish could be prepared on a Weber, or in a hearth if you want to stick with the 18th century. Of course, it could also be prepared on a regular stove, but we’re trying to be a little authentic here, right? We’re going to do this on The Weber.
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Lasagna alla casa di Boswell

Recipes in this PostLasagna alla casa di Boswell - ricotta spinach sausage

A few days ago, I found a box of no-cook lasagna noodles in the sale section of the store. I had never tried no-cook lasagna noodles, so I bought them with the intent of making my own version of Lasagna.

I have been making this lasagna for many years, and it seems to get better every time.  Yes, it is time consuming, but the rewards for the taste buds are worth the time and effort.

I do not make a standard red sauce, although there are tomatoes in the sauce.  There is a lot of meat – a little over three pounds all together.  Mushrooms sautéed with shallots in butter and sherry. Italian sausage cooked and sliced on the bias.

I don’t like ricotta cheese, I never have.  A lot of people who don’t like it use cottage cheese instead, but although I don’t like the texture of ricotta, I do like the flavor, so to compensate for the texture, I add spinach, nutmeg and Parmesan to the ricotta.  It gives nice flavor with more nutrients as well.

This is a great lasagna. Don’t let the complexity of this dish put you off. Once the sauce is done, you are home free.

Recipe: Lasagna alla casa di Boswell

Ingredients

Sauce
  • 1 pound Ground beef
  • 1 pound Ground pork
  • 2 Garlic chopped
  • 1 Onion chopped
  • 2 Carrot chopped
  • 1 Green pepper chopped
  • 1 teaspoon Italian seasoning
  • 2 cups Milk
  • 1 teaspoon Oregano
  • 1 cup Red wine
  • 1 can Whole tomatoes
  • 1 tablespoon olive oil
– Ricotta Layer –
  • 2 cups Ricotta cheese
  • 1 package Frozen spinach
  • 1/4 cup Parmesan
  • 1 teaspoon Nutmeg
– Mushroom Layer –
  • 10 Mushroom sliced
  • 1 Shallot chopped
  • 1 teaspoon Dry sherry
– Other Layers –
  • 1 pound Italian sausage sliced
  • 2 cups Mozzarella sliced
  • 1 package Lasagna Noodles cooked (or uncooked in this case)
  • 1 teaspoon sea salt

Instructions

Make the sauce
  • Heat a large sauté pan on medium heat. Add the olive oil and swirl it around so the whole pan is covered.
  • Sauté the vegetables until they are translucent.
  • Add the meat. Cook until the meat is no longer pink, then add some of the milk.
  • Turn the heat down.
  • Continue to cook, stirring occasionally until you cannot see the milk. Then add more milk. Do this until all the milk has been incorporated.
  • When all the milk has combined, add the wine and the tomatoes, then cook down on low heat until the sauce is thick. Set aside.
  • Make the Ricotta layer

    1. Defrost and remove all the water from the spinach. You can do this by putting the spinach in the microwave for 3 minutes. Then add the ricotta, Parmesan and nutmeg. Mix thoroughly. Set aside.
    Make the Mushroom layer
    1. In a sauté pan, melt the butter. Add the shallots and let them cook until they are translucent, then add the mushrooms. Add the sherry. Sauté the mushrooms until they brown with the shallots in butter and sherry. Set aside.
    Make the sausage layer
    1. Pan fry the sausages on medium heat. Turn to brown on all sides. Remove from the pan, cool slightly, then slice them on the diagonal.
    Make the pasta layer:
    1. Bring water and salt to a boil in a large pot. Cook the pasta just until it’s done, then drain and leave in cold water while assembling the lasagna.
    Assembly:
    1. Spread some of the sauce on the bottom of the lasagna pan.
    2. Put a layer of pasta.
    3. Put the some of the sauce on the pasta, then put the mushrooms.
    4. Put a layer of pasta.
    5. Put a layer of sauce and mozzarella.
    6. Put a layer of pasta.
    7. Put the ricotta layer.
    8. Put a layer of pasta.
    9. Put some of the sauce and then the sausages.
    10. Put a layer of pasta.
    11. Put the rest of the sauce.
    12. Put the last layer of mozzarella and sprinkle with Parmesan.
    13. Bake in a slow oven for about 30 minutes or until the cheeses are brown and bubbling.
    14. Remove from the oven and let sit at least 10 minutes so the lasagna can settle.

    Quick notes

    If you have sauce left over, freeze it for another dish.

    Variations

    If you don’t like spinach, you can omit it. If you don’t want to use pork sausage, you could use turkey sausage instead.

    Preparation time: 3 hour(s)

    Cooking time: 45 minute(s)

    Number of servings (yield): 8

    Culinary tradition: Italian

    My rating 5 stars:  ★★★★★ 22 review(s)

    Copyright © The Good Plate.
    Recipe by Adrienne Boswell.
    Microformatting by hRecipe.

    Mac and Cheese – True Comfort Food

    Recipes in this post

    So, yesterday as I am walking around Glendale with my son, I have this craving for comfort food, specifically Mac and Cheese. I ask my son if he would like Mac and Cheese and he is, at only five years old, thrilled.

    We’re around Chevy Chase and Brand, and I am inspired by the wonderful Mac and Cheese at Eat Well on Brand. So, we walk towards Albertson’s and my son is telling me that we don’t have to go to the store to get Mac and Cheese because Stephen had just bought Mac and Cheese in a box from Trader Joe’s. It’s good, but I was craving the real thing, and I said that to my son. He was confused.

    We walked around the store for a while and I was thinking about what kind of Mac and Cheese I wanted to make. Did I want to spend time and money, or just go for the Kraft Deluxe and add some of my own fixin’s?

    Tillamook White Cheddar was on sale – that made up my mind. Then it was just a matter of getting pasta, and I was done.

    When we got home, I started making my Mac and Cheese. Stephen was interested in seeing what actually goes into making the stuff. I also decided I wanted mine to be a little different.

    It was truly a wonderful dish, and here is the recipe to share with you.

    Mac and Cheese

    Ingredients

    Macaroni

    • Elbow Macaroni
    • 1 tsp sea salt
    • 1 small shallot or 1 teaspoon shallots in oil
    • 8 oz White Cheddar
    • 4 oz Sharp Yellow Cheddar
    • 3 tbsp butter
    • 3 tbsp flour
    • 1/8 tsp Russian mustard or dry English mustard
    • 1/2 tsp Worcestershire
    • Freshly grated nutmeg
    • Pinch cayenne pepper
    • Freshly grated pepper
    • 1 cup milk (or so)
    • 1 bay leaf

    Topping

    • 3 tbsp butter
    • Bread Crumbs

    Instructions

    1. Get a large casserole and preheat your oven for 350.
    2. Grate cheese and set aside. Put a large pot of water on to boil. Add salt to the water.
    3. Mince the shallot if you are not using shallots in oil..
    4. While the water is coming to a boil, get a large saucepan and melt the butter in it. Add the shallots and sauté them until they are translucent.
    5. Add the mustard and mix it in thoroughly. Add the flour and stir to completely incorporate it into the butter. Make sure there are no lumps of flour.
    6. Add nutmeg, and pepper. Continue to stir constantly. The flour will now be ready to accept the milk.
    7. Pour three quarters of the milk into the butter/flour mixture, the Worcestershire, cayenne, and bay leaf. Stir until thickened. You may not need the entire cup of milk, but add if needed. You should cook the sauce for about 10 minutes or until the sauce has thickened nicely. Remove the bay leaf.
    8. Drain the pasta and put it into a very large bowl.
    9. Add the cheese to the pasta in the bowl and cover with the sauce.
    10. Toss the mixture together then put it into the casserole.
    11. Melt the remaining butter.
    12. Sprinkle the bread crumbs over the macaroni then drizzle the butter on top.
    13. Place in the oven, and bake 20 minutes.
    14. Enjoy!

    Quick notes

    Freshly grated bread crumbs are best, but Panko or regular bread crumbs will do fine.

    Variations

    You can keep some of the cheese in chunks, so you will get clumps of cheese when you eat it. Our family particularly likes this. You can also add some fresh mozzarella to the cheeses if you want.

    If you are extra sensitive to heat, omit the cayenne, although there is so little it should have virtually no heat.

    Preparation time: 10 minute(s)

    Cooking time: 20 minute(s)

    Diet type: Vegetarian

    Number of servings (yield): 6

    Culinary tradition: USA (Traditional)

    My rating 5 stars:  ★★★★★ 1 review(s)

    Copyright © The Good Plate.
    Recipe by Adrienne Boswell.
    Microformatting by hRecipe.

    Chopped Shallots in Oil

    Recipes in this Postchopped shallots in oil

    I make this about once every three months, and keep it in the refrigerator to use when I need it.  The shallots stay nice, and the oil takes on the taste of the shallots.  This is an essential ingredient in my Risotto, Mac and Cheese, Lamb with Balsamic Wine Sauce, Scrambled Burger Quiche, and many others.

    Shallots belong to the onion family,and have a taste somewhere between a mild onion and mild garlic.  They give a unique flavor to foods that makes them seem special.

    When you purchase shallots, look for ones that are on the small side, they will have a milder taste.  They should have no spots, and their paper thin skins should be tight.

    Unlike garlic, shallots do not pop out of their skins when crushed like garlic does.  To skin a shallot, cut both ends off, then make a small long slit in skin, and carefully pull it away.

    I use one of those chopping machines to chop my shallots – about four or five medium sized ones at a time minced finely, then I put them in a container and cover them with a tasteless vegetable oil, corn oil sunflower or peanut oil are a good choices.  Then I refrigerate them, and use them by the spoonful when I need them in a recipe.

    Chopping Machine

    Make quick work of chopping onions, nuts and more with the OXO’s well-designed, versatile tool. Press the soft knob and the blades rotate for even chopping while an internal bumper absorbs any shock. Ingredients can be chopped in the enclosed cup with its non-slip base, or directly on a cutting board. Easily chops onions, vegetable, nuts and herbs in the included cup or on a chopping board. Press the soft knob to rotate blades for even chopping. Knob locks down for compact storage.